Mediterranean Breakfast Pizza

Name: Mediterranean Breakfast Pizza
Prep time: 20 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean
Ingredients: 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust; 1 bag (11.8 oz) frozen Mediterranean blend; 1/2 cup basil pesto; 1 cup coarsely chopped fresh kale; 4 oz prosciutto, coarsely chopped; 2 cups shredded Mexican cheese blend (8 oz); 3 eggs, well beaten

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Pillsbury Kitchens

Updated Aug 24, 2016

Bake-Off® Contest 46, 2013

Sue Doe
Billings, Montana

Mediterranean Breakfast Pizza

(2)

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Prep Time 20 min
Total 45 min
Ingredients 7
Servings 10

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Ingredients

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 bag (11.8 oz) frozen Mediterranean blend
1/2 cup basil pesto
1 cup coarsely chopped fresh kale
4 oz prosciutto, coarsely chopped
2 cups shredded Mexican cheese blend (8 oz)
3 eggs, well beaten

Make With

Pillsbury Pizza Crust

Instructions

Step
1

Heat oven to 400°F. Spray bottom and sides of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan; press dough in bottom and 1/2 inch up sides of pan. Bake 7 minutes.
Step
2

Meanwhile, microwave frozen vegetables as directed on bag.
Step
3

Spread pesto evenly on partially baked crust to within 1/2 inch of edges. Top with kale, vegetable blend, prosciutto and 1 cup of the cheese. Pour eggs over cheese; top with remaining 1 cup cheese.
Step
4

Bake 12 to 17 minutes or until golden brown and eggs are set. Cool 5 minutes on cooling rack.

Nutrition

320 Calories

18g Total Fat

14g Protein

25g Total Carbohydrate

0g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Calories from Fat: 160

Total Fat: 18g; 28%

Saturated Fat: 7g; 34%

Trans Fat: 0g

Cholesterol: 85mg; 29%

Sodium: 780mg; 32%

Potassium: 240mg; 7%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 1g; 6%

Sugars: 0g

Protein: 14g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 8%; 8%

Calcium: 20%; 20%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;